Chocolate Raspberry Tart Serves 8-10

2 packages (4oz size) Jell-O Vanilla pudding (stove top method) not instant

1 ¾ cups half and half

Chocolate crumb crust (see below)

2 pints of raspberries

2 squares Baker’s semi sweet chocolate

Preheat the oven to 375°.

Chocolate crust:

6 squares semi sweet chocolate

6tbsp butter

2 cups graham cracker crumbs

Microwave the chocolate and butter together in a microwavable bowl on high for 2 minutes or until the butter has melted. Stir until the chocolate has completely melted.

Stir in the crumbs and mix well to combine. Press the crumb mixture onto the bottom and up the sides of a 9” tart pan with a removable bottom. Freeze for 10 minutes. Bake for 8 minutes.

Microwave the pudding mix and the half and half in a microwavable bowl for 3 minutes. Stir well and microwave for an additional 3 minutes. Stir again. Microwave for another minute or until the mixture begins to boil. Cover the surface with plastic wrap and refrigerate for at least 4 hours.

Saucepan preparation for the pudding:

Combine the pudding mix and the half and half in a 2quart saucepan. Cook over medium heat until the mixture comes to a boil; stirring constantly. Continue in the same manner as above.

Spoon the pudding mixture into the crumb crust just before serving and arrange the raspberries on the top. Drizzle with melted chocolate.

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